Vinous Media 91+
"Dievole's 2013 Chianti Classico is super-impressive. A blast of dark cherries, smoke, leather, tobacco and dark spices hit the palate as this large-scaled, virile Chianti Classico. Dark and brooding in style, the 2013 boasts magnificent depth in a large-scaled Chianti Classico endowed with tremendous depth. Look for the Dievole Chianti Classico to be one of the sleepers of the vintage.” – Antonio Galloni"
Wine Advocate 91
"Welcome back! I say this to the ultimate come-back kid: Dievole in Vagliagli near Castellina-in-Chianti. The 2013 Chianti Classico does a great job of underlining the natural characteristics of Sangiovese. If a #nofilter hashtag could be applied as a sensorial characteristic in wine writing, it is a fitting descriptor to use in the case of this wine. It offers a clean view of cherry, wild berry, pressed flower and balsam herb. This is a wine of beautiful purity that offers a non-interventionist's approach."
100% estate-grown Sangiovese. The grapes are carefully selected from the 16 vineyards that form the Dievole estate. The altitude ranges from 300 to 420 meters above sea level. Average vineyard age is 10 to 15 years. Indigenous yeasts are used to ferment in large Slavonian oak casks of 80hl. The wine is then aged in 40HL casks for 14 months. An average of 6500 cases are produced each year.
The name Dievole first officially appeared in a contract of May 10, 1090. Rodolfino and Vinizio paid two capons, three loaves of bread, and 6 silver pieces for an exquisite vineyard. During those years Leif Erikson was discovering North America, the Chinese were inventing gunpowder, Bologna opened the world’s first university, the Normans were invading Rome, and Pope Urban II was conquering Jerusalem. Dievole is nestled in the beautiful hills of Tuscan’s Chianti Classico district, long known as a piece of heaven on Earth. In fact, the root of the name Dievole comes from “Dio vuole” or “God willing.”
The winery is not unfamiliar to many of you—in recent times, it made its name more as a marketing phenomenon and less as a top notch Chianti Classico estate. But a recent change in ownership and upgrade to the winemaking team is going to bring Dievole to the forefront of this historical district in no time flat. In 2012 Alberto Antonini came on board and discarded all of the small oak casks on premise. Most Cabernet and Merlot have been replanted with Sangiovese and other traditional varieties. And the focus of the estate will be to elevate Sangiovese to its highest level of excellence, seen through the terroir of Chianti Classico. They are in the subzone of Castelnuovo Berardenga in the hamlet of Vagliagli (pronounced Vah-YAH-yee)—there is no terroir more Classico than this!
Currently the estate has about 50 hectares capable of producing Chianti Classico, and 30 more are slotted to come in to production in the coming years. The estate in fact can be considered a small town in itself: swimming pools and playgrounds, restaurants, and luxury lodging. But all this is besides the point: Skurnik Wines and Spirits is launching a collaboration with the estate in New York and New Jersey and we want you to taste the wines as soon as possible!
Dievole VineyardsView all from Dievole Vineyards
Dievole is a corner of Tuscany that has been always known to be a small paradise. Here, the dialogue between nature and man was never interrupted and the name can explain the reason: the origin of the name "Dievole" is "Dio vuole" (God wants). The name first appeared in the 11th century, specifically on May 10, 1090. On this date, two capons, three loaves of bread, and six "denari lucchesi" of good silver were paid for the yearly contract of a vineyard in a divine valley known as "Dievole." And the estate is truly divine. Dievole's vineyards, planted in sandy, clay, and limestone soils at altitudes of 300-370 meters above seal level sit amongst nearly 30km of nature paths, which are open to the public. The estate, a working agriturismo, has been recently renovated, and is an incredible place to spend a few days enjoying the local delights of the Chianti Classico region.
In 2012, Dievole began a gradual renovation with the goal of making high-quality, terroir-driven wines. Farming is strictly organic (the estate will be certified organic with the 2016 vintage) with biodynamic practices, all work is done by hand, and only ambient yeasts are used for long fermentations in large cement tanks. The team of Alberto Antonini (consulting oenologist), Giovanni Alberio (on-premise oenologist) and Lorenzo Bernini (agronomist) has effected incredible change in a very short period of time. We are thrilled about the future of this exciting project!